Line a small sheet pan with parchment paper. Then, mix the white chocolate chips and coconut or vegetable oil in a small, microwave-safe bowl. Melt the chocolate in 30 second-increments, stirring between each, just until it's melted. Mix in the peppermint extract.

Spread the melted chocolate into an evenly-thin layer on the parchment paper. Sprinkle the crushed peppermint candies over the top. Refrigerate or freeze until the bark is completely solid, 15-20 minutes. Once the bark is firm, break it into pieces. Use a sharp knife to chop the bark into super fine pieces (about the size of a mini chocolate chip).

Preheat the oven to 325°F (163°C). Lightly grease a mini cheesecake pan with baking spray. Or, use a standard cupcake pan and line the cups with paper liners for easy removal.

Add the Oreo Thins to the bowl of a food processor and pulse until you have semi-fine crumbs. You should end up with about 1 1/2 cups of crumbs (170 grams). Add the melted butter and pinch of salt. Pulse the mixture until the Oreos are finely ground and you have a thick dough.

Evenly divide the cookie crust into the mini cheesecake cups, about 2 tablespoons per cup (or 1 1/2 tablespoons per cupcake liner). Using a pastry tamper, spoon, or clean fingers, press the mixture evenly into the bottom of the cups. Bake for 5-6 minutes, until the crusts smell toasty and chocolatey. Let the crusts cool while you prepare the filling.

Fill an oven-safe pan (like a cake pan) with a few inches of water. Set aside.

Add the butter and sugar into a large mixing bowl. Using a hand mixer or stand mixer, beat the butter and sugar together until the mixture is sandy, about 1 minute. Add the cream cheese and beat until the cream cheese is light and fluffy. Mix in the sour cream, vanilla extract, and peppermint extract. Then, add the eggs and beat just until the filling is mixed together.

Toss 1/2 cup (90 grams) of the finely-chopped peppermint bark with the all-purpose flour. This will help keep the bark from sinking to the bottom of the cheesecakes. Then, fold the peppermint bark into the cheesecake filling, mixing just until it's well-combined.

Using a #60 cookie scoop, evenly divide the filling between the cooled crusts. Use a butter knife to smooth the filling over the crusts.

Place the mini cheesecake pan (or cupcake pan) on the middle rack of the oven and set the pan of water on the rack under the mini cheesecakes. Bake at 325°F (163°C) for 15-16 minutes, or until the edges are set and the centers are still a bit jiggly like Jell-O.

Once the cheesecakes are baked, turn off the oven and crack the oven door. Let the mini cheesecakes cool for 30-60 minutes in the oven to keep the tops from cracking. Then, cover the pan and refrigerate the cheesecakes for about 2-3 hours or until the filling is completely set.

Right before serving, top each chilled cheesecake with a dollop of whipped cream. Decorate the cheesecakes with the remaining chopped peppermint bark, if desired. Enjoy!